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| Lira Júnior,José Severino de; Bezerra,João Emmanoel Fernandes; Lederman,Ildo Eliezer; Correia,Lídia Cristina dos Santos Alencar; Maciel,Maria Inês Sucupira. |
| A polpa da carambola contém compostos químicos com propriedades antioxidantes importantes à saúde humana, contra o envelhecimento celular e a prevenção de doenças. Este trabalho objetivou avaliar o fruto de acessos de caramboleira quanto às concentrações de compostos antioxidantes. Foram analisadas as concentrações de ácido ascórbico, carotenoides totais, flavonoides, fenólicos totais e taninos em cinco acessos selecionados de carambola, cultivada em três distintas regiões edafoclimáticas de Pernambuco. Os acessos de carambola diferiram significativamente entre si, quanto às concentrações de ácido ascórbico, fenólicos totais e taninos. A significância para os efeitos de ambiente confirmou que os locais de cultivo são heterogêneos, em relação ao potencial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oxalidaceae; Fruta exótica; Alimento funcional. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000400007 |
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| Maciel,Maria Inês Sucupira; Lima,Vera Lúcia Arroxelas Galvão de; Santos,Eufrásio Souza dos; Lima,Marilene da Silva. |
| The objective of this work was to compare the effects of four different concentrations of cassava starch film and storage temperature on shelf life and the quality of a genotype of acerola from the Germplasm Active Bank (GAB) of Federal Rural University of Pernambuco, Brazil. Sound orange-reddish acerola fruits were washed with a chlorine solution (100 mg.L-1 active chlorine) and randomly distributed into different lots. The fruits were dipped for 3 min in a cassava starch suspension with concentrations of 1, 2, 3 and 4% (w/v) and the control without coating, stored at 10ºC (85% RH) and 22ºC (85% RH). The total soluble solids (TSS), pH, titratable acidity (TA) and ascorbic acid (AA) were determined at harvest and regular interval during storage. The use of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malpighia emarginata D.C.; Storage temperature; Cassava starch biofilm. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452004000100044 |
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| Silva,Daniel Cézar da; Guim,Adriana; Santos,Gladston Rafael de Arruda; Maciel,Maria Inês Sucupira; Soares,Luciana Felizardo Pereira. |
| ABSTRACTThe effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat colouring; Feeding strategy; Native pasture; Flavour; Tenderness. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400855 |
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| Urbano,Stela Antas; Ferreira,Marcelo de Andrade; Maciel,Maria Inês Sucupira; Dutra Júnior,Wilson Moreira; Andrade,Rafael de Paula Xavier de; Silva,Daniel Cézar da. |
| The effects of replacing Tifton hay with castor bean hulls (0, 33, 66 and 100%) on the leg tissue composition, chemical composition, physicochemical parameters and sensorial traits of sheep meat were studied. A total of 28 non-castrated sheep averaging seven months in age with an average initial weight of 19.5±4.3 kg were assigned to a randomized block design with four treatments and seven replicates and were slaughtered after 70 days of confinement. At slaughter, body weight and leg, muscle and bone weights decreased linearly, whereas the muscle-to-bone ratio increased linearly according to the treatments. There was a quadratic effect on yellow intensity (maximum of 8.05 with replacement of 54.5%) and the percentage of cooking losses (minimum of 33.8%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biodiesel; Lamb; Sensory attribute; Tissue component. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001000010 |
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